The people of Israel stood at the edge of the Red Sea, terrified by the advancing Egyptian army. As they debated whether to surrender, wage war against the Egyptians, cry out to God, or drown rather than return to slavery, Moshe told them to trust in God and keep walking. And so they did. "And God moved the sea with a strong east wind throughout the entire night. God made the sea into dry land and the water split. Then the Children of Israel came into the sea on dry land. The water acted for them as a wall on their right and on their left"(Shemot 14:21-22). The Haggadah tells us that every person should see themselves as if they too left Egypt. Can you picture yourself there on the banks of the Red Sea? Well, if you're having a hard time bringing yourself to the Red Sea, here's a recipe to help bring the Red Sea to your Pesach table. You'll need (make sure all ingredients are marked as kosher for Pesach):
- 2 glass or clear plastic loaf pans:
- 4 packages jello
- Blue food coloring
- Canned pineapple chunks, drained thoroughly and patted dry
- Ground walnuts
- Prepare jello according to package instructions. Add a little blue food coloring to make it look like sea water. (It's important to start with a very tiny amount of coloring so that the "water" will not become opaque.)
- Divide the jello into two loaf pans and let cool in the refrigerator for 60-90 minutes. Check the jello periodically, as the next step must be done before it sets completely.
- Once the jello is cool and becoming very thick, add pineapple chunks to each pan to look like fish.
- Chill the jello molds in the refrigerator.
- When the molds have hardened, arrange them next to each other on a tray with a small space between the two molds. This is the split Red Sea.
- Sprinkle ground walnuts in the empty space between molds. This is the dry land on which the Jewish people walked through the sea.
Enjoy a happy Pesach and a delicious dessert!